Recipe by Sarah Thomas-Drawbaugh, Recipe Developer and Food Blogger, Healthyish Foods
Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Serves: 6
These chicken Philly ‘cheesesteak’ stuffed peppers are the perfect weeknight meal. Loaded with juicy chicken, sautéed onions, and melted cheese this stuffed pepper recipe is a home run. Plus, the entire recipe comes together in under 40 minutes too.
What’s great about this recipe, is that you can curb your cheesesteak craving while keeping things on the lighter side. This recipe omits the hoagie roll, cutting down on carbs. It also calls for lean chicken meat vs. fattier ground beef. These easy swaps help keep this recipe lighter without sacrificing any flavor.
Ingredients
3 bell peppers, sliced in half, remove seeds
1 lb. ground Smart Chicken
1 tablespoon olive oil
1 medium white onion , peel and slice
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
⅓ cup shredded mozzarella, for the top – you can also use provolone cheese
For the Cheese Sauce:
2 tablespoons salted butter
1 tablespoon AP flour, all purpose
½ cup 2% milk
¼ cup chicken stock, extra to deglaze the pan
¼ cup shredded mozzarella
4 ounces Velveeta cheese, cube one of the mini blocks
Directions
Preheat the oven to 375 degrees. Grab a baking tray and gently spray it with non-stick cooking spray. Slice the bell peppers in half and remove the seeds. Place the bell peppers on the tray and cook them for 5-10 minutes. This will allow them to slightly soften. Remove the peppers from the oven and set them aside.
In a large saucepan over medium heat, add the butter and ap flour to form a roux. Once the roux begins to bubble, slowly add the milk. Whisk well. Next, add the chicken stock and stir well. Then, reduce the heat to medium and add the shredded mozzarella and cubed Velveeta cheese. Let the cheese melt and whisk frequently to prevent burning. If the sauce gets too tight, reduce the heat further and add a touch more chicken stock to help loosen it. Whisk well and set aside.
Next, grab a large non-stick pan. Add olive oil over medium-high heat. Then, add the ground chicken. Using a spatula be sure to break it up into small pieces. Once it begins to brown, add salt, black pepper, garlic powder, and sliced onion. Deglaze the pan with a touch of chicken stock. Be sure to scrape up any crispy bits from the bottom of the pan. Once the onions begin to soften and brown, add the cheese sauce. Toss together until everything is well combined.
Next, you will fill the bell peppers with the cheesy chicken and onion mixture. Top with extra shredded mozzarella or you can use sliced provolone. Half of a slice per pepper will work. Bake for 10-15 minutes or until the cheese is melted and bubbly. Serve with banana rings and a side of mayonnaise.